Mezzo Pacchero in Timballo

Method

1. Finely chop the onion and guanciale.
2. Heat extra virgin olive oil in a pan and sauté the onion and guanciale until golden.
3. Add the organic tomatoes and basil, and cook for about 15 minutes, stirring occasionally.
4. Meanwhile, cook the mezzo pacchero pasta: bring salted water to a boil, add pasta, boil for 2 minutes, then turn off the heat and let it sit in the hot water for the remaining time (about 13 minutes total). Remove the pasta halfway through (at 13 minutes) and plunge into ice water to stop cooking and keep it firm.
5. Drain the pasta and set aside. If desired, blend the tomato sauce to remove visible onion and basil pieces.
6. Grease a round baking mold (timballo mold) with a drizzle of extra virgin olive oil.
7. Layer the cooled pasta in the mold. Top with shredded mozzarella fiordilatte, strips of guanciale, grated grana (or Parmesan) cheese, and a few knobs of butter.
8. Bake in a preheated oven at 180°C (350°F) for 20-25 minutes, until the top is golden and the guanciale is crispy.
9. Remove from oven, let rest briefly, then unmold and serve.